Porcini-stuffed Filet MignonFrom darbar 8 years ago
- 1 oz dried porcini mushrooms shopping list
- ¼ cup stale sourdough bread, in small pieces shopping list
- 3 TB chopped fresh parsley shopping list
- 16 oz portion of filet mignon (cut from thick end) shopping list
- kosher salt shopping list
- freshly ground pepper shopping list
- 3 TB olive oil shopping list
- 5 TB cold whole butter shopping list
- ½ cup good quality port wine shopping list
- 2 cups fresh arugula leaves shopping list
How to make it
- To prepare the stuffing, soften dried porcinis just covered in hot water for 20 minutes. When soft, squeeze out excess water, reserving mushroom liquid. Finely chop mushrooms and toss in a bowl with bread pieces & parsley. Add enough mushroom liquid just so mixture holds together. Season well with salt and pepper and set aside.
- To prepare the beef, cut a slit through center of the filet with a long sharp knife. Rotate knife 90 degrees and insert into the same spot, creating an "X." With the handle of a long wooden spoon inserted through the slit, stretch the hole slightly. Using your fingers and the wooden spoon handle, press as much mushroom stuffing as possible into the slit. Season tenderloin liberally with salt and pepper.
- Melt olive oil & 2 TB butter in an ovenproof sauté pan over medium-high heat. Add beef filet to the pan and sear well on all sides. Drain excess grease from pan. Add remaining butter to pan and transfer to a 425ºF oven. Cook approx. 6–7 minutes until medium rare. Remove beef filet from pan to rest. Meanwhile, add port to pan and reduce to thicken slightly. Add arugula leaves and cook just until lightly wilted.
- To present, place the arugula in the center of two plates. Slice beef filet into four pieces, placing two on each plate over arugula. Drizzle port pan juices over beef slices. This is great accompanied by roasted potatoes, couscous or buttery mashed potatoes.
The Cookdarbar Glen Ellyn, IL
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